Saturday, July 9, 2011

When I was asked by the Cheese & Burger Society to be one of ten food bloggers brought together to celebrate ten distinctive cheeseburgers, each representing unique regional flavors of some of our country's greatest food cities, I couldn't say yes fast enough. There are few things I enjoy more than a great cheeseburger.

I was expecting to make "The San Francisco," but since that was already spoken for, I decided to take on "The Seattle," which was described as, "a cheeseburger generously topped with Wisconsin Brie cheese, Pinot Noir-glazed mushrooms, sautéed onions, arugula, and coffee-spiked mayo on a whole grain bun." Now that was a cheeseburger I wanted to try.

Did it work? Yes, yes, and yes. I thought it was a wonderful combination of flavors and textures, and one I'll definitely be making again. The coffee-spiked mayo was the biggest surprise, as its subtle bitterness really pulled the other sweeter, richer elements together nicely. By the way, due to a time limit, this is a pretty quick presentation; so if you need any more info, just ask!

this looks like some edible art from here but please humour a french person who is already in shock for hearing "wisconsin" amd "brie" in the same sentence - why is this a seattle burger since the cheese is not local ? thanks for the video - anne-marie

I don't know how, but, I discovered the cheeseburger society's web site a while ago and my friends have been treated to at least three of the burgers featured. The best thing about entertaining with these burgers is that number of toppings and the way they bring everything together.

Everyone knows I follow you/your blog and are happier because of it. Now they will be enjoying a celebrity chef inspired burger sometime soon...

Chef can you put the recipe here, I'm brazilian and my english isn't that good for transating the ingredients. By the way, I cooked a special lunch today: your recipe for garlic steak with garlic and yours spaghetti with garlic and oil with some changes, was excellent, thank you.

Looks amazing. Though when I read Seattle Burger, I was kinda expecting cream cheese and caramelized onions, as typically found in hot dog carts all over Seattle.http://sinosoul.com/2009/12/what-seattle-is-eating-cream-cheese-hot-dogs/

When I made this incredible burger I used Starbucks Via coffee to spike the mayo. The micro-grind was fully incorporated with no noticeable texture. It provided an excellent coffee punch that worked perfectly. Very well conceived burger...nice job Chef!

In your video for tarragon aioli, you explicitly state that "the only real way aioli is made is by using a mortal and pestle." So what's the deal, Chef John? How come what's used here is coffee aioli even though you just stirred in some ground coffee? Shouldn't it be coffee mayo? Hmmm?? :P